Soups & Stews Vegetarian

Smoky Bean Stew

A quick winter warmer with mixed beans, smoked paprika, cumin and passata. Ready in 30 minutes using mostly store cupboard ingredients. Perfect comfort food for cold days.

By Ricky Robinson Updated February 18, 2025

This smoky bean stew is a winter warmer that's ready in about 30 minutes. It's the kind of dinner to make when something filling is wanted but there's no time for too much fuss in the kitchen.

The smoked paprika does most of the work when it comes to flavour - it gives everything a lovely depth that makes the stew taste like it's been cooking for hours.

The base of this stew builds up in layers, starting with softened onions and garlic that create a good foundation. The cumin adds a bit of earthiness that works really well with the beans.

Smoky Bean Stew recipe image
Smoky Bean Stew

A tin of mixed beans is used because the variety is nice, but you could use whatever beans you have in the cupboard. The passata and stock make it properly saucy, and the tomato purée intensifies the whole thing nicely. It's quite a forgiving recipe - you can let it simmer away while sorting other things, and it'll only get better.

What's particularly nice about this stew is how versatile it is. Some days it works with crusty bread, other times it's good poured over a jacket potato or served with rice. It's just as good on its own in a bowl. The leftovers are perfect the next day - the flavours seem to settle in even more overnight in the fridge. It's also quite economical, using mostly store cupboard ingredients. The fresh herbs on top aren't strictly necessary, but they do add a nice lift to the finished dish.

Smoky Bean Stew

Beans Paprika Passata
Total Time 35 min
Servings 4 servings
Calories 245 cal
Protein 12g

Ingredients

Equipment Needed

  • Large Pot

Instructions

  1. 1
    Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  2. 2
    Stir in the minced garlic and cook for another minute until fragrant.
  3. 3
    Add the ground cumin and smoked paprika to the pot and stir well to coat the onions and garlic. Cook for about 30 seconds until the spices release their aroma.
  4. 4
    Add the tomato purée to the pot and mix well. Cook for 2 minutes.
  5. 5
    Pour in the passata and add the vegetable stock pot. Stir until the stock pot dissolves completely.
  6. 6
    Add the drained and rinsed mixed beans and pour in the water. Bring the stew to a simmer, then reduce the heat to low.
  7. 7
    Cover the pot and let it cook for 15-20 minutes, stirring occasionally, until the stew has thickened slightly.
  8. 8
    Taste and season with salt and freshly ground black pepper as needed.
  9. 9
    Serve hot, garnished with chopped fresh parsley or coriander. Perfect with crusty bread, rice, over a baked potato, or on its own.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

More About Ricky Robinson Follow on Instagram

Storage

Store in an airtight container in the fridge for up to 4 days. The flavours improve overnight, making leftovers even better.

Serving Suggestions

Serve hot with crusty bread for dipping, over a jacket potato, or with rice. Top with fresh parsley or coriander for extra flavour.

Smoky Bean Stew

Rate & Review

Did you make this? What did you think?

Share this recipe:

Never miss a recipe

Get my latest recipes and food inspiration delivered to your inbox weekly.

Completely free. Unsubscribe at any time.